If you’re looking for a cozy yet refreshing treat that perfectly captures the essence of autumn, look no further than this Pumpkin Spice Ice Cream with Walnuts Recipe. This delightful dessert combines the rich creaminess of homemade ice cream with the warm, inviting flavors of pumpkin spice and the satisfying crunch of toasted walnuts. It’s an absolute crowd-pleaser that somehow manages to feel both indulgent and wholesome, making it a must-try for your seasonal dessert lineup.

Ingredients You’ll Need
Gathering simple, quality ingredients is the key to the success of this Pumpkin Spice Ice Cream with Walnuts Recipe. Each plays an essential role, from the velvety base to the aromatic spices and crunchy walnuts, all combining into a harmonious balance of flavors and textures.
- Heavy cream: Provides a rich, creamy texture that forms the base of the ice cream.
- Whole milk: Lightens the cream slightly while maintaining a smooth consistency.
- Pumpkin puree: The star ingredient, delivering vibrant color and authentic pumpkin flavor.
- Brown sugar: Adds sweetness with a subtle molasses undertone that complements the spices.
- Ground cinnamon: A warm spice that evokes the classic pumpkin pie flavor.
- Ground nutmeg: Adds a delicate nutty aroma and depth to the spice mix.
- Ground ginger: Offers a mild kick and warmth that brightens the spice blend.
- Ground cloves: Introduces an earthy, slightly sweet pungency—use sparingly for balance.
- Vanilla extract: Enhances the overall sweetness and rounds out the flavors.
- Salt: Elevates and balances the sweetness and spice perfectly.
- Chopped walnuts: Toasted to bring out their natural oils and add a delightful crunch.
- Maple syrup (optional): For an added layer of cozy sweetness and complexity.
- Egg yolks: Essential for creating a silky custard base that churns into smooth ice cream.
How to Make Pumpkin Spice Ice Cream with Walnuts Recipe
Step 1: Prepare the Ice Cream Base
Start by combining the heavy cream, whole milk, and pumpkin puree in a medium saucepan. Whisk these together until the mixture is smooth and well blended. Warm the mixture over medium heat until it’s hot but not boiling—this ensures the pumpkin is heated through and the base is ready for the next step.
Step 2: Make the Custard
In a separate bowl, whisk together the egg yolks, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until the mixture becomes pale and smooth. To prevent scrambling the eggs, slowly add about half a cup of the hot pumpkin cream mixture into the yolk mixture while whisking constantly. This tempering step is crucial for a silky custard.
Step 3: Combine and Cook
Gradually whisk the tempered egg mixture back into the saucepan with the remaining hot pumpkin cream base. Cook over medium-low heat, stirring constantly to prevent sticking, until the custard thickens enough to coat the back of a spoon. This usually takes around 5 to 7 minutes. Be careful to avoid boiling as that can curdle your custard.
Step 4: Chill the Custard
Once thickened, remove the custard from the heat and stir in the vanilla extract and maple syrup if you’re using it. Immediately transfer the custard to a heatproof bowl and cover the surface with plastic wrap to keep out air and prevent a skin from forming. Let it cool at room temperature for about 30 minutes before refrigerating for at least 4 hours or overnight—the longer, the better for flavor development.
Step 5: Churn the Ice Cream
After the custard has chilled thoroughly, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This step typically takes 20 to 25 minutes, during which the mixture thickens and aerates into a luscious frozen treat.
Step 6: Mix in Walnuts
When the ice cream is nearly finished churning, fold in the toasted chopped walnuts so they get evenly distributed. The walnuts add a satisfying crunch and toasty flavor that pairs beautifully with the smooth pumpkin spice base.
Step 7: Freeze and Serve
Transfer your freshly churned Pumpkin Spice Ice Cream with Walnuts Recipe to an airtight container and freeze for at least four hours or until firm enough to scoop. This final step helps all the flavors meld together for the perfect creaminess and texture.
How to Serve Pumpkin Spice Ice Cream with Walnuts Recipe

Garnishes
Consider topping your ice cream with a sprinkle of cinnamon, a drizzle of maple syrup, or even a few extra toasted walnuts to elevate both flavor and presentation. These little touches bring out the festive spirit and add an enticing visual appeal.
Side Dishes
This ice cream pairs wonderfully with a spiced apple crumble, warm gingerbread cookies, or even a slice of pecan pie. The warm, sweet desserts create a delightful contrast with the cold, creamy texture of the ice cream.
Creative Ways to Present
For a festive twist, serve your pumpkin spice ice cream in small pumpkin-shaped bowls or hollowed-out mini pumpkins. You could also layer it in parfait glasses with crushed gingersnaps and whipped cream for an elegant autumn dessert.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Pumpkin Spice Ice Cream with Walnuts Recipe, store them in a tightly sealed container to prevent ice crystals from forming. Keeping the container in the coldest part of your freezer will maintain the best texture and flavor.
Freezing
The ice cream can be made ahead and frozen for up to two weeks without sacrificing taste or creaminess. Just be sure to let it soften a few minutes at room temperature before serving to achieve that perfect scoopable texture.
Reheating
Since this is an ice cream, reheating is not applicable. However, allowing it to sit at room temperature for about 5 to 10 minutes before scooping will give you the best creamy consistency and flavor experience.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Roasting and pureeing fresh pumpkin will give your ice cream a fresher taste, but make sure to cook it thoroughly and puree until smooth to maintain the creamy texture of the ice cream.
What if I don’t have an ice cream maker?
You can still enjoy this Pumpkin Spice Ice Cream with Walnuts Recipe by freezing the custard in a shallow dish and stirring vigorously every 30 minutes until frozen. This mimics the churning process and helps keep the texture creamy.
Can I omit the nuts if I have allergies?
Yes, the walnuts are a delicious addition but not essential. You can either leave them out or substitute with a nut-free crunchy topping such as toasted coconut flakes or granola.
Is this recipe suitable for vegans?
This particular recipe uses dairy and eggs, so it’s not vegan as is. However, with some substitutions like coconut milk, plant-based cream, and a vegan egg replacer, you can create a similar vegan-friendly pumpkin spice ice cream.
How long does the pumpkin flavor last in frozen ice cream?
The pumpkin and spice flavors stay vibrant for about two weeks in the freezer. After that, subtle flavor fading might occur, so it’s best enjoyed within that timeframe for the fullest taste.
Final Thoughts
There’s something incredibly comforting about indulging in this Pumpkin Spice Ice Cream with Walnuts Recipe. The creamy, spiced base combined with crunchy walnuts makes every spoonful feel like a warm hug during the cooler months. Don’t hesitate to give it a try—you might just find your new seasonal favorite dessert!
Print
Pumpkin Spice Ice Cream with Walnuts Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Churning
- Cuisine: American
Description
This creamy Pumpkin Spice Ice Cream with Walnuts is a delightful autumn-inspired treat featuring rich pumpkin puree, warm spices, and crunchy toasted walnuts. Perfect for cozying up on a fall day, this homemade ice cream combines the comforting flavors of cinnamon, nutmeg, ginger, and cloves with a smooth custard base. Made from scratch and churned to creamy perfection, it’s a delicious seasonal dessert that will impress at any gathering.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup pumpkin puree (canned or homemade)
Spices and Sweeteners
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tbsp maple syrup (optional, for added flavor)
Other Ingredients
- 4 large egg yolks
- 1/2 cup chopped walnuts (toasted)
Instructions
- Prepare the Ice Cream Base: In a medium saucepan, whisk together the heavy cream, whole milk, and pumpkin puree until smooth. Place over medium heat and warm the mixture until hot but not boiling.
- Make the Custard: In a separate bowl, whisk together the egg yolks, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth and pale. Slowly temper the eggs by adding about 1/2 cup of the hot cream mixture to the egg yolk mixture while whisking constantly.
- Combine and Cook: Gradually whisk the egg mixture back into the saucepan with the remaining hot cream mixture. Cook over medium-low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon, about 5-7 minutes. Avoid boiling to prevent curdling.
- Chill the Custard: Remove the saucepan from heat. Stir in the vanilla extract and maple syrup if using. Transfer the custard to a heatproof bowl, cover tightly with plastic wrap placed directly on the surface to prevent skin formation. Let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight to chill thoroughly.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.
- Mix in Walnuts: Add the toasted chopped walnuts during the last few minutes of churning to evenly distribute them throughout the ice cream.
- Freeze and Serve: Transfer the churned ice cream into an airtight container. Freeze for at least 4 hours or until firm. Serve scooped into bowls or cones and enjoy the rich, spiced flavors with crunchy walnut bites.
Notes
- To toast walnuts, place them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned, about 3-5 minutes.
- Ensure the custard does not boil during cooking to prevent curdling and ensure a smooth texture.
- Letting the custard cool at room temperature before refrigerating helps prevent condensation inside the container.
- Use a high-quality ice cream maker for best results; homemade ice cream makers or electric ones both work well.
- This ice cream is best enjoyed within one week for optimal freshness and flavor.